The picture above shows the chicken in mid-bake – – – forgot to take a photo of the finished goods! When finished, the grapes were mostly wrinkled and had oozed some juice that went into a sauce.
A post from Carolyn . . . I’m back home from my 2 1/2 week road trip and haven’t had time to write another post about my trip – but this recipe was sitting in the drafts – something I made a month or two ago . . . . I had friends and family here for dinner. I served some various cheeses with crackers, this chicken alongside the layered salad that’s already been posted. I’d stewed some cherries, already on my blog, called Bing Cherry Compote, that I’d made a few days before, that were put on the top of some vanilla ice cream, for dessert. We opened an old bottle of red wine from the cellar and there was dinner!
There were 5 of us, and two of them hungry men, so I figured I’d best make two chickens. Probably I could have made do with just one chicken, but oh well, I’ll make soup or something with the remaining chicken. My cousin Gary is visiting as I’m writing this (although he’s driving back to the Bay Area in a couple of days) and he’s expressed interest in learning more about cooking. So I suggested HE make the spatchcocked chicken. I know I can buy already uncooked, but dressed/marinated spatchcocked chicken at Trader Joe’s, but those are seasoned, and I wanted to try this recipe. Besides which, I was happy to have Gary’s strong hands to cut out the backbone of those two birds. Sometimes I struggle cutting the largest bones. If you don’t know how to spatchcock a chicken, there’s a 1 1/2-minute video on youtube.
You know that when you flatten a chicken, it cooks more evenly. The breast meat and the thigh meat seem to cook to just the right temp without compromising each other. The recipe came from The Splendid Table, from Melissa Clark. It was described in a podcast I listened to and I promptly came to my computer to look it up. It’s a great recipe.
The essence of this recipe – the chicken is flattened on the baking sheet and a rub is added to it (EVOO, salt, fennel seeds, pepper and lemon zest) both top and bottom. I used two sheetpans obviously, as a flattened chicken takes up a good part of the big pan. After the chickens rest a bit (sitting with the rub), they’re baked at high temp (475°F) for 20 minutes. Then you add the grapes (I bought a mixture of colors because they’d be pretty on the plate) which have been lightly tossed in EVOO and salt and pepper and a tiny sprinkling of sugar. The pans go back in the oven for another 20-25 minutes until they’ve reached the correct temp. Once they were removed, the chickens were put off onto a cutting board, and they rested under foil for about 15 minutes while we put the pan on the cooktop (without the parchment), simmered the juices there (after having removed the grapes) and then added a pat of butter and some sherry vinegar. What a lovely combination! The grapes and sauce were heated on the stove, poured into a pitcher and people drizzled the sauce over the chicken.
My friend Cherrie’s husband Bud carved the birds for me, and we sat down to eat. Daughter Sara had driven up from San Diego, as she wanted to visit with cousin Gary, so she came for dinner too. Anyway, we all went back for seconds on everything, I think.
What’s GOOD: liked the fennel flavor in the chicken, and oh gosh, the grapes were a genius idea to serve alongside chicken. Loved the flavored sauce and did I say how good the grapes were? Oh my.
What’s NOT: nothing other than you need spatchcocked chickens to make this. It’s a relatively easy recipe otherwise.
printer-friendly PDF and MasterCook file (click link to open recipe)
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Chicken Spatchcocked with Grapes and Sherry Vinegar
Recipe By: Melissa Clark podcast
Serving Size: 4
1 tablespoon kosher salt — plus more as needed
1 1/2 teaspoons fennel seeds — lightly crushed in a mortar and pestle
1 teaspoon freshly ground black pepper — plus more as needed
Grated zest of 2 lemons
1 tablespoon EVOO
1 whole chicken — spatchcocked (backbone removed, flattened to break the wishbone) patted dry with paper towels
12 ounces seedless grapes — stemmed (1 1/2 cups) [I used multi-colored grapes]
2 teaspoons EVOO
1 teaspoon sugar
1 1/2 teaspoons sherry wine vinegar — or more to taste
1 1/2 teaspoons unsalted butter
1. In a small bowl, combine the salt, fennel seeds, pepper, lemon zest, and 1 tablespoon of the olive oil. Rub this mixture generously over the chicken. Place the chicken, skin-side up, on a rimmed baking sheet and let it stand for at least 1 hour.
2. About 15 minutes before you are ready to cook the chicken, heat the oven to 475°F.
3. Transfer the chicken to the oven and roast it for 20 minutes.
4. In a small bowl, toss the grapes with the remaining olive oil, sugar, salt and pepper to taste. Scatter the grapes around the chicken, and roast until the chicken is just cooked through and the grapes are lightly caramelized, 20 to 25 minutes. Test the chicken for internal temperature. Breast meat should be at least 160, and thigh meat 165. The chicken will continue to cook as it rests.
5. Transfer the chicken to a cutting board to rest. Tent with foil and let it sit for about 10-15 minutes.
6. Spoon the grapes into a bowl and set aside. Place the baking sheet over two burners on medium-high heat. Add the vinegar to the pan juices and scrape up the browned bits from the bottom of the baking sheet. Pour the mixture into a small saucepan and warm it over medium heat. Whisk in the butter. Do not boil as the butter will separate.
7. Carve the chicken and top it with the grapes and a spoonsful of the sauce.
Per Serving: 641 Calories; 48g Fat (67.5% calories from fat); 36g Protein; 16g Carbohydrate; 1g Dietary Fiber; 145mg Cholesterol; 1880mg Sodium; 15g Total Sugars; 0mcg Vitamin D; 45mg Calcium; 3mg Iron; 590mg Potassium; 356mg Phosphorus.

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